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When it comes to comfort food, few dishes evoke the same warmth and nostalgia as a classic chicken pot pie. The rich, creamy filling encased in a flaky crust has long been a staple in homes across America, bringing families together around the dinner table for generations. In recent years, the culinary world has seen an exciting evolution of this beloved classic, leading to the creation of the Creamy Chicken Pot Pie Pasta Bake. This innovative dish melds the comforting flavors of traditional chicken pot pie with the heartiness of pasta, offering a delightful twist that is sure to please both kids and adults alike.

Creamy Chicken Pot Pie Pasta Bake

Indulge in this comforting and creamy Chicken Pot Pie Pasta Bake! It’s a delightful twist on a classic dish, combining tender pasta, shredded chicken, and a medley of veggies all enveloped in a rich creamy sauce. Topped with melted cheddar cheese and crispy breadcrumbs, it’s perfect for family dinners or meal prep. Easy to make in just under an hour, this recipe serves 6-8 and is sure to be a hit at your table. Enjoy a warm, hearty meal that everyone will love!
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Ingredients
  

8 ounces elbow macaroni or your favorite pasta

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 cups cooked chicken, shredded

1 cup carrots, diced (fresh or frozen)

1 cup frozen peas

1 cup celery, diced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon paprika

Salt and black pepper to taste

1 cup chicken broth

1 cup heavy cream

1½ cups shredded cheddar cheese (divided)

½ cup panko bread crumbs

Fresh parsley or thyme for garnish (optional)

Instructions
 

Preheat the oven to 350°F (175°C).

    Cook the Pasta: In a large pot of boiling salted water, cook the macaroni according to package instructions until al dente. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and celery. Sauté for about 4-5 minutes until the onion is translucent.

        Add Chicken and Vegetables: Stir in the shredded chicken, diced carrots, and frozen peas. Cook for another 3-4 minutes, allowing the vegetables to soften.

          Season: Sprinkle in the dried thyme, rosemary, paprika, salt, and black pepper. Mix well to combine.

            Create the Sauce: Pour in the chicken broth and heavy cream, stirring continuously until well mixed. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes, allowing it to thicken slightly.

              Combine with Pasta: In a large mixing bowl, combine the cooked pasta and the chicken mixture. Add 1 cup of shredded cheddar cheese and mix until everything is evenly coated.

                Assemble the Bake: Transfer the chicken-pasta mixture into a greased 9x13-inch baking dish. Spread it out evenly.

                  Top with Cheese and Breadcrumbs: Sprinkle the remaining ½ cup of cheddar cheese over the top. Then, evenly spread the panko bread crumbs over the cheese for a crispy topping.

                    Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

                      Garnish and Serve: Remove from the oven, allow to cool for a few minutes, and garnish with chopped parsley or thyme if desired. Serve warm.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8